peanut butter cookie

It may seem strange to make cookie dough without the ingredients you normally add to it.

First of all, the absence of flour (and therefore the absence of gluten) is made possible by the solid ingredients in peanut butter. Ground almonds (which are often used in GF bakeries to replace flour) can be turned into almond butter in a few minutes in a food processor. Therefore, the nut paste is a bulky ingredient that must be added to the dough. Of course, you can replace the peanut butter with any other soft nut butter of your choice! Great for anyone who is allergic to different flavors or peanuts.

The reason we don’t use butter or vegetable oil is that the fat (and egg yolk) in the peanut butter gives the dough its richness.

Baking soda or baking powder can be added, but they are not necessary in this case. The egg makes the dough a little more puffy and less airy, resulting in a very tasty cookie.

Why are my peanut butter cookies dry and crumbly?

This is probably due to the fact that the cookies have been baked au gratin. They should be baked until the edges are firm. You can check this by pressing lightly on the edge of the cookie to see if it is dry and hard or slightly crispy. If you press on the top of the cookie, the crust should be firm and the core still soft. Remember that cookies harden as they cool. So when they come out of the oven, they look much softer than they really are.

Other types of peanut butter cookies are often caused by adding too much flour, which dries out the dough. That’s why I think the above recipe is better than many “normal” peanut butter cookies I’ve tried because they are moister.

Why can’t I use natural peanut butter for my cookies?

We think that the cheaper smooth peanut butter, sold in many supermarkets under their own brand name, is the best for baking. It has a soft consistency (no gushing oil) and kneads easily into a dough. In addition, it makes the cookies softer, because a little fat has been added beforehand. And since it is a very standardized product, it can always be used in the same way. Visit here: Best Online Bakery

What about the brown sugar in the cookies?

The cookie dough here is very simple and we want to get the most out of the ingredients we use. That’s why we use light brown sugar instead of granulated sugar. It contains a bit of molasses, which gives it a pleasant aroma and a nice caramel taste. Molasses sugar also contains more water in the dough, which helps keep the cookies soft and moist.

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By Adam

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